Quick Summer Pasta

1 08 2008

It’s hot.  To paraphrase David Lebovitz, there are even a handful of French people running around without scarves!  At any rate, it’s not the time to spend all evening over a hot stove.  Given the absence of air conditioning in our apartment (and most of Paris, I assume) you want an absolute minimum of heat generation going on in the kitchen.

I have a go-to dish for these kinds of evenings.  Here’s how it goes: Boil water for pasta.  While you’re waiting, dice some tomatoes or other veggies, crumble some cheese, and search through the fridge or pantry for other pasta-friendly ingredients. 

Tomatoes, olives, goat gouda, and smoked "bacon"

When the pasta is done, drain it and return it to the pot.  Throw in your garnishes, season with salt and freshly ground black pepper, and drizzle with olive oil.  Stir it up, and voilà!  Dinner is served.  This is good hot or cold, so pack it up and take it outside with a bottle of chilled rosé for an impromptu picnic.

Summer Pasta

I made a variation of this back in the Spring – one of the things I love most about it is that the possible combinations are endless.  Some of my favorite add-ins include quickly sautéed arugula or spinach, garlic, and toasted pine nuts.  But what’s great is that you can just throw in that cool cheese you found at the market, some awesome summer produce, and you’ve got yourself a… (really trying hard not to write “stew”) meal!

Originally published on Croque-Camille.


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